Chocolate Chip Cookies for Tracey

Ok Trace, try this one. They are buttery and chewy. You always have to undercook your cookies, and whatever you won't eat in one day wrap well and freeze. Then pull them out as you want them. I like to eat my chocolate chip cookies slightly cold still. The cookie is chewy and the chocolate is still cool and crisp.

My other tips:
Forget unsalted butter. Use salted. Just make sure it's real butter! Don't be using margarine or some other crappy substitute.
Use all brown sugar instead of a part white.
Use real vanilla.
Use good chocolate. If you can't get good chocolate chips then chop up a good dark chocolate bar!
Always make sure your walnuts or pecans are fresh. I know too many people who use rancid nuts. Always store your nuts in the freezer.

Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup butter, softened
1 1/2 cups packed brown sugar
1 teaspoon real vanilla extract
2 large eggs
1 1/2 cups chocolate chips
1 cup chopped walnuts or pecans

Heat oven to 375 degrees. Stir together flour, baking soda, salt. Beat butter, sugar and vanilla until creamy. Add eggs and beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts.

Drop by heaping tablespoonfuls onto ungreased cookie sheet. Press slightly. Bake about 10 minutes until lightly browned but a little undercooked. Cool slightly before removing from cookie sheet. Cool on wire rack.